Garlic Butter Chicken and Potatoes
A flavorful dish combining garlic butter, chicken thighs, and tender Yukon Gold potatoes for a delicious meal.
Equipment
- 8x8 or 9x9-inch square baking dish
- small bowl
- Knife
Ingredients
Garlic Butter
- 4 tablespoons unsalted butter softened
- 5 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Chicken and Potatoes
- 6 medium Yukon Gold potatoes unpeeled, cut into 1-inch chunks
- 2 tablespoons neutral oil such as canola or avocado
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish, optional
Instructions
Preparation
- Preheat the oven to 400°F.
- In a small bowl, stir together the butter, garlic, salt, and pepper until well combined. Set aside.
- Add the potatoes to the baking dish and toss with the oil. Season with the salt and pepper.
- Using a knife, pierce the chicken thighs a couple of times through the skin. Rub each chicken thigh with the prepared garlic butter, making sure to get under the skin as well. Place the chicken on top of the potatoes in the baking dish and add any leftover garlic butter on top of the chicken.
- Roast until the potatoes are tender and the chicken is cooked through with an internal temperature of 170°F, about 45 minutes. Baste the chicken with the juices halfway through cooking.
- Serve the chicken thighs with the potatoes and remaining juices spooned over the top. Garnish with fresh parsley if using.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 to 45 seconds or until warm.
Nutrition
Serving: 1servingCalories: 515kcalCarbohydrates: 32gProtein: 35gFat: 29g
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